This new concept which incorporates a resort, timeshares, and hotel, covers almost one-million square feet of conditioned area set on the beautiful island of Oahu in Hawaii. With high end restaurants, spa, meeting rooms, and support spaces, the project is a self contained entertainment and vacation destination. As expected the overall energy consumption is a critical aspect of the projects environmental footprint, and anything that could reduce energy use was strongly considered. The project is anticipated to consume a great amount of energy. The local hot and humid climate impacts the buildings air conditioning requirements and the treatment of outdoor fresh air for ventilation is a major consumer of energy. The current design overcomes this handicap by using a dedicated outdoor fresh air delivery system, which treats the outside air and delivers it directly to the spaces. In addtion, electrical side, high efficiency lighting fixtures and lighting design has been implemented as well as facility wide lighting controls. The lighting controls include occupancy sensors for the intermittently occupied spaces and all site lighting is controlled by photosensors. If people come in the room, the light will turn on, and when they go out, it will be turn off.
Through these measures, the current building design utilizes just under 20% less energy. The yearly energy savings of over 7-million kWh, which at an average cost of 18-cents per kWh. Thus the DIsney resort can save $1.29-million per year and many energy.
When I researched that how hotel manager save the money, I found that saving the money linked to saving the earth.
Today, the hotel manager try to save money with '3Rs' policy. The waste hierarchy refers to the 3Rs of reduce, reuse and recycle, which classify waste management strategies according to their desirability.
This time, I will menstion about 'reuse' and 'reduce' at the hotel to save money and save environment.
First, the word 'slow food' becomes populer all over the world. Few years ago, the word was used for 'announcement their own traditional food for other' in Italy, but today the word use for 'eco'. The reason that the word uses for eco, It claims to preserve the cultural cuisine and the associated food palnts and seeds, domestic animals, and farming within an ecoregion. Therefore, they do not need to import food from other countries, and also they can save Co2 emition and air polution. The 'slow food' policy has since expanded globally to over 100,000 members in 132 countries today. In addtion, some hotel do 'donation food' movement. Donate edible, unused food to local charities. More than 100 programs throughout the United States accept prepared food - packaged,prepared, fresh, frozen, or baked - that restaurants and hotels can no longer use. Donor programs deliver food to soup kitchens, homeless shelters, senior citizens’ programs, day-care centers, and food pantries.20 Foodchain, an Atlanta-based national coalition of prepared and perishable food programs, publishes Fighting Hunger with Prepared and Perishable Food and will advise those interested in starting a program. Thus, the two policy is refers hotel waste, and save ebvironment.
1, Slow food
2, Donation food
3, Recycling
Hotel is a building where people stay, and place that people can make happy memories, but it is also a huge garbage can. T he each guest room creates 0. 2kg to 13kg wastes per night, and the total of all room will be over 8 tons per day at hotel. For example, there are 1232 rooms in Hyatt Regency Waikiki Resort & Spa, so 1232 rooms multiplied by 1kg is 1232kg per night minimum.
However the number is only from guest rooms, most common places that create waste are other places, such as front desk, kitchen in hotels. The main hotel waste are paper and food waste.
Hotels ★ Mayo
-Waste minimization-Disney Resort in Hawaii, 2011.
This new concept which incorporates a resort, timeshares, and hotel, covers almost one-million square feet of conditioned area set on the beautiful island of Oahu in Hawaii. With high end restaurants, spa, meeting rooms, and support spaces, the project is a self contained entertainment and vacation destination. As expected the overall energy consumption is a critical aspect of the projects environmental footprint, and anything that could reduce energy use was strongly considered. The project is anticipated to consume a great amount of energy. The local hot and humid climate impacts the buildings air conditioning requirements and the treatment of outdoor fresh air for ventilation is a major consumer of energy. The current design overcomes this handicap by using a dedicated outdoor fresh air delivery system, which treats the outside air and delivers it directly to the spaces. In addtion, electrical side, high efficiency lighting fixtures and lighting design has been implemented as well as facility wide lighting controls. The lighting controls include occupancy sensors for the intermittently occupied spaces and all site lighting is controlled by photosensors. If people come in the room, the light will turn on, and when they go out, it will be turn off.
Through these measures, the current building design utilizes just under 20% less energy. The yearly energy savings of over 7-million kWh, which at an average cost of 18-cents per kWh. Thus the DIsney resort can save $1.29-million per year and many energy.
http://www.gmanews.tv/story/63054/disney-plans-hawaii-resort-hotel-sans-amusement-park
http://disneymeetings.disney.go.com/hawaii
http://www.cbengineers.com/green-disney-resort
How to save money? How to save the earth?
When I researched that how hotel manager save the money, I found that saving the money linked to saving the earth.Today, the hotel manager try to save money with '3Rs' policy. The waste hierarchy refers to the 3Rs of reduce, reuse and recycle, which classify waste management strategies according to their desirability.
This time, I will menstion about 'reuse' and 'reduce' at the hotel to save money and save environment.
First, the word 'slow food' becomes populer all over the world. Few years ago, the word was used for 'announcement their own traditional food for other' in Italy, but today the word use for 'eco'. The reason that the word uses for eco, It claims to preserve the cultural cuisine and the associated food palnts and seeds, domestic animals, and farming within an ecoregion. Therefore, they do not need to import food from other countries, and also they can save Co2 emition and air polution. The 'slow food' policy has since expanded globally to over 100,000 members in 132 countries today. In addtion, some hotel do 'donation food' movement. Donate edible, unused food to local charities. More than 100 programs throughout the United States accept prepared food - packaged,prepared, fresh, frozen, or baked - that restaurants and hotels can no longer use. Donor programs deliver food to soup kitchens, homeless shelters, senior citizens’ programs, day-care centers, and food pantries.20 Foodchain, an Atlanta-based national coalition of prepared and perishable food programs, publishes Fighting Hunger with Prepared and Perishable Food and will advise those interested in starting a program. Thus, the two policy is refers hotel waste, and save ebvironment.
1, Slow food
2, Donation food
3, Recycling
1, http://thesis.lib.ncu.edu.tw/ETD-db/ETD-search/view_etd?URN=953310601
2, http://www.greenhotels.com/grntrav.php
3, http://www.ecogreenhotel.com/
4, http://www.guardian.co.uk/world/2008/mar/07/italy.foodanddrink
5, http://www.solanacenter.org/1casestudy_hotel.pdf
6, http://www.treeo.ufl.edu/greenlodging/content/_wst.htm
7, http://alohaanalytics.blogspot.com/2009/09/compilation-of-links-on-hotel.html
Hotels ★ Mayo
-Waste minimization-Hotel is a building where people stay, and place that people can make happy memories, but it is also a huge garbage can. T he each guest room creates 0. 2kg to 13kg wastes per night, and the total of all room will be over 8 tons per day at hotel. For example, there are 1232 rooms in Hyatt Regency Waikiki Resort & Spa, so 1232 rooms multiplied by 1kg is 1232kg per night minimum.
However the number is only from guest rooms, most common places that create waste are other places, such as front desk, kitchen in hotels. The main hotel waste are paper and food waste.
1, 4Hoteliers, The top 10 environmental issues facing the hospitality industry in 2007, Glenn Hasek, http://www.4hoteliers.com/4hots_fshw.php?mwi=1830 , 9/3/2009
2, Economically sound, Green hotels branch out again, Kit, http://www.economicallysound.com/green_hotels_branch_out_again.html , 9/3/2009
3, Questia, Fire safety in green or sustainable buildings, W.K.Chow, http://www.questia.com/googleScholar.qst;jsessionid=KmQTJmZBF6wlS2cgLXDWJMLMLyzWJ02nPd5T4tHj18JDLcWP82D0!968782365!846852835?docId=5002552200 , 9/5/2009
4, Journeyetc, Eco friendly hotels, Travel Advisor, http://www.journeyetc.com/ecotravel/eco-friendly-hotels/ ,9/5/2009
5, Treehugger, “Eco friendly” Hilton be built in Bariloche, Argentina, Psula Alvarado and Buenos Aires, http://www.treehugger.com/files/2008/10/eco-friendly-hilton-hotel-argentina-patagonia.php , 9/7/2009
6, HubPages, LEED certified eco-friendly hotels, Peeling, http://hubpages.com/hub/LEED-Certified-Eco-friendly-Hotels , 9/7/2009
7, Fastcompany, The top 10 eco-friendly hotels, Ariel Schwartz, http://www.fastcompany.com/blog/ariel-schwartz/sustainability/top-10-eco-friendly-hotels , 9/7/2009
8, University of Florida, Managing Waste In Hotel and Motel Operations, http://www.p2pays.org/ref/13/12170.pdf , 9/13/2009
9, Waste managemnet world, Hotels adopt reuse and recycling, Claire Baker, http://www.waste-management-world.com/articles/article_display.cfm?ARTICLE_ID=271254&p=123 , 9/14/2009
10, Fairmont, Green Partnership Program, Fairmont Hotels & Resorts, http://www.fairmont.com/EN_FA/AboutFairmont/environment/GreenPartnershipProgram/Index.htm , 9/12/2009 11, Fairmont, Eco-Meet: Green Meeting & Conference Planning, Fairmont Hotels & Resorts
http://www.fairmont.com/EN_FA/AboutFairmont/environment/ProgramsandInitiatives/EcoMeetEnvironment.htm , 9/12/2009
12, http://www.p2pays.org/ref/03/02129.pdf